1 package (8 squares) semisweet baking chocolate, coarsely
    chopped or 8 ounce semisweet chocolate, chopped
1 cup whipping cream
6 tablespoons seedless raspberry jam
1 (6 ounce) Oreo chocolate cookie crumb pie crust (store-bought)
2 cups raspberries
1 tablespoon water

Place chocolate in a medium bowl; set aside.

Mix cream and 2 tablespoons jam in a small saucepan. Bring to a gentle boil, stirring constantly. Remove from heat. Pour over chocolate in bowl. Let stand 2 minutes. (Can also be done in microwave oven). Mix with wire whisk until chocolate is completely melted and mixture is well blended. Turn into crust; cover. Refrigerate 4 hours or overnight.

Arrange raspberries on top of pie. Microwave remaining 1/4 cup jam and water in a small, microwaveable bowl on HIGH for 30 seconds; stir until well blended. Brush over raspberries. Refrigerate until ready to serve. Makes 10 to 12 servings.